Exploring gluten free, dairy free, refined sugar free and more...

After seeing how much you guys enjoyed the No Bake Cookie Dough Bites, I knew I had to recipe test more simple desserts. With busy schedules, it is nice to make a dessert that requires no baking, minimal ingredients, and only one bowl!

I am relaunching one of my most popular and favourited recipes. The taste is the same but I have simplified the process to eliminate any machinery and give you more flexibility with ingredients. With this recipe, it’s never been easier to make bread. Most importantly, you won’t find a healthier alternative anywhere. Packed with healthy fats, whole grains, and protein this bread is satisfying, nutritious, and beyond delicious. If you haven’t tried this recipe, now is the time!

5. Bake for 65-75 minutes or until the top is golden and crisp. Allow to cool completely before slicing.

6. Once cooled, slice at your desired thickness. The bread will keep fresh for a few days, but I like to freeze it right away. All you need to do is place a small piece of parchment between each piece (to avoid the pieces from sticking together) and store in a freezer bag. Alternatively, you could lay out each piece of bread on a cookie sheet and freeze. Once each piece is frozen, you could add them to a freezer safe container or bag. You’ll have bread for months (if it lasts that long).

An update on an old blog recipe from 2014! These pancakes are fluffy, comforting and filling. Buckwheat is a great whole grain, fibre packed, gluten free flour. It has a rich nutty flavour and is packed with protein and calcium. If you are not gluten intolerant, feel free to mix buckwheat flour with another flour of your choice to lessen the buckwheat flavour. Also these can be made vegan by substituting the egg with a flax or chia eggs (1 tbsp flax or chia to 3 tbsp water…resting in the fridge for at least 15 minutes). I sweetened the batter of these pancakes with coconut sugar which is a really tasty brown coloured sugar made naturally from coconuts. Unlike regular table sugar, coconut sugar contains iron, zinc, calcium and potassium. It also contains the fibre inulin, which slows glucose absorption which will help stabilize blood sugar and keep you fuller, longer.

3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. Place batter aside.

4.For the caramelized bananas heat 1 tbsp of coconut oil on medium-hight. Slice bananas thinly and coat in coconut sugar. Fry on each side for about 4-5 minutes or until golden. Place on a plate.

5.Preheat skillet on medium heat with about a tbsp of oil. Ladle desired amount of batter in the skillet and using the back of your spoon, form into circles. Cook until surface begins to bubble, then flip and cook on the opposite side for another 30 seconds. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Add more coconut oil if needed to skillet so the pancakes do not stick.

6. While the pancakes are cooking, place blueberries and maple syrup in a small saucepan. Bring to a boil then reduce to a simmer and allow to cook until until blueberries have bursted and cooked down, approx. 6-7 minutes.